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HomeKitchenSainte-Sigolene. The chef in Coe Boua has "Chef Cédric Grolet as...

Sainte-Sigolene. The chef in Coe Boua has “Chef Cédric Grolet as his model”

What is your professional background?

“In 2017, I obtained my professional cookery bachelor at Emmanuel-Chabrier high school in Yssingeaux with distinction. In the process, I mentioned an additional dessert restaurant alternately at the Fort-du-Pré restaurant in Saint-Bonnet-le-Froid. I also served at the restaurant Les Platanes in Montfaucon-en-Velay. »

And now ?

“I have a permanent contract at the Coe Bou brewery in Monistrol-sur-Loire: I entered it after the first confinement in 2020 and since then I have become a chef in the kitchen. »

How do you rate this Christmas: has it suffered from the inflationary crisis?

” Nix. For example, on Friday, December 23, we closed in the evening: we were full, and we had wishes for New Year’s Eve and the following days. In general, I think that people want to continue to have fun, confinements and curfews has impressed the spirits.”

Among famous chefs such as Philippe Etchebest or Cyril Lignac, what inspires you the most?

“Between these two chefs, I lean more towards Cyril Lignac. But in reality, the one I have as a model is the chef Cédric Grolet

. »

Besides standing behind the stove, do you have another activity?

“In 2019 I became self-employed to sell to people with Tupperware® brand products. It is a clientele of people over 40 who like this type of product. »

At the last Christmas market you were wearing a French team shirt. Do you like football?

“Yes for a long time, I have been an ardent supporter of AS Saint-Étienne and I like going to the stadium. When I got back from the Christmas market, I sat down in front of the television to watch the World Cup final. »

Do you have a favorite on this team?

“Yes, I’m a fan of Antoine Griezmann. »

Cédric Grolet, born August 28, 1985 in Firminy, was named the world’s best pastry chef in 2017 and the world’s best pastry chef in 2018. He first studied at Puy-en-Velay before going to integrate the national school of pastry of Yssingeaux. Since 2012, he has been pastry chef at Le Meurice, the 5-star hotel establishment in Paris.



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